— Cynthia Dudak

So looks like you're looking to make this without oil basically. And so I would do the four to six minutes to caramelize. You're not gonna caramelize the sauce, so I'm guessing you're caramelizing an onion, which you can totally do with just water. So use the, the no oil cooking method to be able to caramelize your onion. And then after it starts to brown a bit, I would put in your minced garlic to brown, which it will deglaze with just a little bit of water. You could also do, um, other ingredients too. Um, you know, like you could do a marsala or something like that to add bigger flavor, but you could just use water to be able to caramelize that onion and the garlic, which you do want to have in a pasta sauce if that's kind of what you're making here. And then after that, add your tomato paste, um, to the saute pan to be able to cook it just a little bit and really absorb that garlic and onion flavor. You can puree those altogether too after you're done cooking. So I hope that helps. And then if the liquid to be able to make the sauce so you can kind of expand that out a little bit and then use your, um, the liquid, I would probably recommend a ve a vegetable stock on that. So I hope that helps.